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Friday, July 15, 2011

This is a very simple meal, for brunch or a lazy evening. The bagels in Ohio just don't compare to New York City bagels, but you have to buy what is available. Panaera Bread Bagels tend to be larger than grocery store bagels. It really is the smoked salmon, and other ingredients that can make a difference. We prefer the wild caught or the New York style.

Entree: Bagels with Smoked Salmon. This particular time I included chopped hard boiled egg. Usually I serve the toasted bagel with cream cheese (Philadelphia) capers and diced onions. Occasionally I will also serve with cherry
tomatoes.

I like to keep issues of cooking magazines that contain receipes that I find interesting...some I make, others I plan to make or I just like the cover.

The April 2007 issue of Food and Wine is one that meets all three! The cover receipe is a fresh looking "penne with spring peas and asparagus, perfect with a citrusy Sauvignon Blanc".

As I have mentioned I do not tend to cook with cream so I eliminated the 1/4 of heavy cream and made a few additions.

Entree: Penne Pasta with Asparagus and Peas. I cooked the olive oil, garlic, asparagus, still tender then added the chicken broth and reduced. I added cherry tomatoes and heated. Immeditely prior to removing from pan I stirred in sage and basil. I placed the pasta on a serving platter and sprinkled with fresh grated and shavings of parmasean, and fresh gourd black pepper.

Monday, July 11, 2011

Don't gasp when you see sausage...it is a very lean chicken sausage, but quite tasty with the jalapenos. The dish is similar to one that is in December 2010 Food and Wine. I prepared that version on the night before Christmas Eve for two of the daughters, son-in laws and the two toddler grandsons. But as you can imagine there was not time to snap any photos. So this entry is a pared down version but still very tasty and satisfying accompanied with a Great bottle of wine.

Entree: Pasta with Sausage, Tomato and Basil: I used the wider light pasta and used basil instead of arugula. While the basil boiled I browned the small pieces of sausage. When the sausage was browned a tossed in minced garlic, diced Romano tomatoes and fresh basil leaves. I tossed the pasta in to blend the flavors adding a small amount of alive oil. After placing in the serving dishes I topped it with shaved Romano cheese.

Wednesday, July 6, 2011

Years ago, although again it seems like just a couple, I enjoyed a salmon dish in a favorite restaurant in Philadelphia - DiLullo's (I think that it is how it was spelled)..it no longer exists. I had ate there on a few special occasions, but this particular evening was a business dinner. There was an orange sauce on the salmon that was absolutely delicious. I have ordered salmon with a citrus sauce many times and more times tried to duplicate the tender salmon and sauce. This is the closest I have come and it was quite good!

Entree: Salmon with Orange Sauce. The sauce was one part Marsala, two parts chicken broth and three parts orange juice. I reduced the sauce while the Salmon, brushed with olive oil and ground pepper was under the broiler. I brushed the broiling Salmon with a little of the sauce and removed it from the oven broiler just as the top side began to brown, making sure of course that it was done to a moist texture but not underdone.

Side: Brussel Sprouts with Prosciutto and Shallots. The sauteed shallots and prosciutto were tossed with boiled then browned brussel sprouts.